Ingredients Jump to Instructions ↓

  1. 1 1/2 c Butter or margarine, softene

  2. 1/4 c All-purpose flour

  3. 3/4 c Milk

  4. 1/3 c Sugar

  5. 1 ts Salt

  6. 2 pk Dry yeast

  7. 1/2 c Warm water (105 to 115 degrees)

  8. 1 Egg About 3 3/4 c All-purpose flour Candied cherries Almond filling Glaze Almond filling and glaze-- Christmas. Reference recipes on Danish Pastry Wreath

  9. 2 Beat butter and 1/4 cup flour until smooth and fluffy. Place wax paper on a large, wet baking sheet. Spread butter mixture evenly into a 12- x 8-inch rectangle on wax paper. Chill well.Combine milk, sugar, and salt in a saucepan; heat until sugar dissolves. Cool to

  10. 105 to 115 degrees.Dissolve yeast in warm water in a large

Instructions Jump to Ingredients ↑

  1. mixing bowl; let stand 5 minutes. Stir in milk mixture, egg, and 3-3/4 cups flour; beat at medium speed of an electric mixer until mixture is smooth and leaves side of bowl (dough will be soft). Cover and chill 30 minutes.Turn dough out onto a floured surface. Place stockinette cover on rolling pin; flour well. Roll dough into a 16- x 12-inch rectangle. Fit cold butter mixture over half of dough, leaving a margin at edges; remove wax paper. Fold dough over butter; pinch edges to seal.Place fold of dough to the right; roll dough into a 16- x 8-inch rectangle. (If butter breaks through dough, flour heavily and continue rolling.) Fold rectangle into thirds; pinch edges to seal. Wrap dough in wax paper; chill 1 hour. Repeat rolling, folding, and sealing process; chill 30 minutes. Repeat rolling, folding, and sealing process; wrap dough in aluminum foil, and chill 8 hours.Recipe continues on Danish Pastry Wreath2. --


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